Vegan Very Veggie Nachos

Name: Vegan Very Veggie Nachos
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican, Latin American, American
Ingredients: 1 Tbsp Vegetable Oil; 1 Onion (diced; 2 cloves garlic (minced; 1 tsp chilli flakes; 1 large red bell pepper (diced; 1 large green bell pepper (diced; 1 large or 2 small carrot peeled and grated; 1 courgette grated; 1/2 cup sweet corn kernels; 2 400g tins red kidney beans (drained and rinsed); 1 400g tin chopped tomatoes; 2 Tbsp tomato paste; 1 Tbsp paprika; 2 tsp cumin; 1 tsp ground coriander; 0.5 tsp cinnamon; 2 vegan beef stock cubes or 2 tsp marmite; 200g mushrooms sliced finely; 200g Tortilla Chips; Jalapeño to taste

5 steps

Prep:20minCook:40min

Use up lots of vegetables from the bottom of the fridge or enjoy a micronutrient boost with this nacho recipe tasty and chock full of veg. Vegan, GF and nut-free. Would go nicely with guacamole and a vegan queso if that's your thing. Could also be a great burrito filling with Mexican rice and salad.

Updated at: Thu, 17 Aug 2023 10:38:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories724.2 kcal (36%)

Total Fat23 g (33%)

Carbs112.5 g (43%)

Sugars23.5 g (26%)

Protein27.1 g (54%)

Sodium1956.7 mg (98%)

Fiber20 g (71%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Brown the onion in the vegetable oil in a deep pan over medium heat until translucent and add the garlic and chilli flakes.

Step 2

Once fragrant add the bell peppers, carrot, courgette, corn and kidney beans. Cook until softened.

Step 3

Add the chopped tomatoes and tomato paste along with all of the spices and stock (or marmite if you can't find vegan beef flavoured stock).

Step 4

Cook for 20-30 minutes or until most of the liquid has cooked away. Add the finely sliced mushrooms and cook for another 5 minutes or until cohesive and all liquid cooked away.

Step 5

Serve with tortilla chips and jalapeños to taste.